Tuna-Pecan Ball

Tuna and veggies make this dip just a little different from the ordinary cheese ball.

8  ounces  (225  g)  cream  cheese,softened
6½ ounces (184 g) white albacore tuna,drained and flaked
3  tablespoons  (27  g)  diced  green  bellpepper
3 tablespoons (30 g) diced onion
3 tablespoons (24 g) diced celery
5 pimento-stuffed diced olives
2 teaspoons horseradish
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
½ cup (55 g) chopped pecans

Combine all ingredients except pecans;stir well. Shape into a ball; cover andchill at least 1 hour. Roll in pecans; cover and chill. Serve with assorted crackers.

Yield: 16 servings

Each with: 21 g water; 90 calories (76% fromfat,  18%  from  protein,  5%  from  carb);  4  gprotein;  8  g  total  fat;  3  g  saturated  fat;  3  gmonounsaturated fat; 1 g polyunsaturated fat; 1 gcarb; 1 g fiber; 0 g sugar; 51 mg phosphorus; 17mg calcium; 0 mg iron; 53 mg sodium; 70 mgpotassium; 209 IU vitamin A; 52 mg vitamin E; 2mg vitamin C; 20 mg cholesterol